Herb Sourdough Stuffing

Ingredients

• 1 lb day-old sourdough, 1-inch cubes
• 6 tbsp unsalted butter
• 1 large onion, diced
• 3 celery stalks, diced
• 2 tsp poultry seasoning
• 2 tbsp fresh parsley, chopped
• 2 cups low-sodium chicken broth
• 2 eggs, beaten
• Salt & pepper

Instructions

1. Toast bread at 300°F for 15 minutes to dry. Increase oven to 350°F.
2. Sauté onion & celery in butter until soft; add poultry seasoning, parsley, salt & pepper.
3. In a bowl, combine bread, vegetables, beaten eggs, and enough broth to moisten (not soggy).
4. Transfer to greased 9×13 pan; cover with foil and bake 25 minutes. Uncover 15–20 minutes to brown.